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To a wide-mouth mason jar, add the avocado oil, egg, mustard, 1 tsp lemon juice and vinegar. Plunge an immersion blender to the bottom making sure to trap the egg yolk. Blend on lowest speed without moving the blender. Once the lower half of the jar emulsifies gently tip the blender to one side and continue to incorporate the remaining oil. Stop blending once the mayonnaise is fully emulsified. Over-blending may cause the mayonnaise to break.
Transfer ½ cup of the mayonnaise to a mixing bowl along with the coconut milk, herbes de provence, garlic powder, black pepper, and 1 tbsp lemon juice. Stir everything to combine, cover and refrigerate one hour.
Bring a pot of water to a rapid boil. Gently submerge two eggs and boil for exactly 7 minutes. Transfer eggs to an ice bath and chill for exactly 7 minutes. Peel, cut in half and set aside.
Keeping the stems intact, cut the romaine hearts in half, lengthwise. Brush the inside with a tiny bit of avocado oil and grill on high heat for 45 seconds per side.
Transfer grilled romaine to a serving platter, drizzle with Ranch dressing and garnish with avocado, tomato, sesame seeds and 7-minute eggs.